Tomato-Feta Stuffed Chicken and Peppers

40 6 servings, 1/6 recipe (236 g) each
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6 servings, 1/6 recipe (236 g) each

Stuffed with feta and tomatoes and served with garlicky peppers, this chicken dish looks very impressive. Just between us, though: It's a snap to make.

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What You Need

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Make It

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  • Heat oven to 400ºF.
  • Combine half the cheese and 1/4 cup tomatoes. Make horizontal cut in 1 long side of each chicken breast to make pocket, being careful to not cut all the way through to opposite side of breast. Spoon cheese mixture evenly into chicken pockets; press cut sides of breasts together to seal pockets. Place in 13x9-inch baking dish sprayed with cooking spray. Brush with 2 Tbsp. dressing.
  • Bake 20 to 25 min. or until chicken is done (165ºF). Meanwhile, heat 1 Tbsp. dressing in large skillet on medium heat. Add peppers; cook and stir 4 to 5 min. or until tender. Remove from skillet. Add remaining dressing and garlic to skillet; cook and stir 1 min. Add remaining tomatoes and crushed red pepper; cook and stir 2 min. or until heated through.
  • Serve chicken topped with tomato sauce, peppers and remaining cheese.


Prepare using Kraft Extra Virgin Olive Oil Tuscan Italian Dressing.


  • 6 servings, 1/6 recipe (236 g) each

Nutritional Information

Serving Size 6 servings, 1/6 recipe (236 g) each
Calories 240
% Daily Value
Total fat 9g
Saturated fat 4g
Cholesterol 85mg
Sodium 510mg
Carbohydrate 8g
Dietary fibre 1g
Sugars 4g
Protein 30g
Vitamin A 15 %DV
Vitamin C 90 %DV
Calcium 10 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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